When you’re craving something comforting, flavorful, and fast, this chicken ramen recipe is exactly what you need. Ready in just 20 minutes, it combines tender chicken, rich broth, and perfectly cooked noodles for a satisfying meal any night of the week. Whether you’re new to making ramen or a seasoned fan, this version is simple enough to make quickly yet delicious enough to impress.
You’ll love how the savory chicken broth and fresh ingredients come together effortlessly, making the best 20 minute chicken ramen a go-to recipe when time is tight but you still want a homemade meal. Let’s dive into the details and get cooking!
Why You'll Love This Recipe
- Ready in only 20 minutes—perfect for busy weeknights
- Uses simple ingredients you likely have on hand
- Rich, flavorful broth that tastes like it simmered for hours
- Customizable toppings to suit your taste
- Comforting and hearty without being heavy
Ingredients
Gather these fresh and pantry staples to create your perfect bowl of chicken ramen.
- 8 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 4 servings fresh or dried ramen noodles
- 2 soft-boiled eggs, halved (optional)
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach leaves
- 3 green onions, sliced
- 1 sheet nori, cut into strips (optional)
- Salt and pepper to taste
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: Approximately 430 per serving
How to Make The Best 20 Minute Chicken Ramen
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add chicken broth, soy sauce, and miso paste to the pot. Stir well to dissolve miso and bring to a gentle simmer.
- Slice chicken breasts thinly and add them to the simmering broth. Cook for 5-6 minutes until chicken is cooked through and tender.
- Add shiitake mushrooms and noodles to the pot. Cook noodles according to package instructions, usually 3-4 minutes, until tender but firm.
- In the last minute of cooking, stir in baby spinach until wilted. Taste broth and season with salt and pepper as needed.
- Divide ramen and broth among bowls. Top each serving with sliced green onions, soft-boiled egg halves, and nori strips if using. Serve immediately.
Tips for the Best Results
- Use fresh ginger and garlic for the most vibrant flavor in your broth.
- Don’t overcook the noodles; aim for a firm, springy texture.
- Slice chicken thinly to ensure it cooks quickly and stays tender.
- Soft-boiled eggs add richness but can be skipped if short on time.
- Feel free to add other veggies like corn or bok choy for variety.
Storage and Reheating
Store leftover chicken ramen broth and chicken separately from noodles and toppings in airtight containers in the refrigerator for up to 3 days. Avoid storing noodles in broth to prevent sogginess.
When reheating, warm the broth and chicken gently on the stove until steaming. Cook fresh noodles or reheat separately, then combine in bowls. Add fresh toppings for best texture and flavor.
Frequently Asked Questions
Can I use pre-cooked chicken for this recipe?
Yes, you can use shredded pre-cooked chicken to save time. Add it to the broth just long enough to warm through before serving.
What type of noodles work best for chicken ramen?
Fresh ramen noodles are ideal for their texture, but dried ramen or even instant ramen noodles work well in a pinch.
Is miso paste necessary for the broth?
Miso adds depth and umami, but you can omit it if unavailable. Just increase the soy sauce slightly and add a pinch of salt for flavor.
Can I make this dish vegetarian or vegan?
To make it vegetarian, substitute vegetable broth and tofu for chicken. Use vegan miso paste and skip eggs and fish-based toppings.
